- Joined: March 2001
- Location: Chicagoland
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I've never heard of there being two types of caramel.
But if I want my caramelized sugar to become a caramel syrup I add heavy cream (or you could use h20). I don't know of anyone who uses butter alone to make a syrup out of their caramelized sugar.
Also isn't there a place at
www.foodtv where you can ask them questions? Maybe they can confirm or deny your question.....?
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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Suzanne
- Food Editor
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- Joined: May 2001
- Location: New York, NY
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Absolutely! My sister lives there. :D
"Carmel" is nothing but a mispronunciation, when it comes to food. Part of the problem is that people say "carmelization" instead "carAmelization" -- I'm guilty of that, too. But cooked sugar is caramel is cooked sugar.
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
- Joined: January 2002
- Location: Charlotte, NC
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American Heritage Dictionary details that it can be pronounced with either three or two syllables. Jacques just pronounced it with three, not 30 seconds ago on PBS. He seems to be using the terms interchangeably as well....
For what it's worth.
-Andrew
Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant
- Joined: January 2002
- Location: Charlotte, NC
- Post Count: 54
I'm sorry, I thought the original post was discussing alternate pronounciation of the same word rather than two separately spelled words. Kinda like "learned" and "learnED".
Didn't mean to perpetuate that "carmel" was its own word. I've never seen any such spelling, nor has my wife (post-graduate english work) nor my bros-in-law (professional restauranteurs). Freaky!
-Andrew
Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant
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